Turmeric, ginger and lentil soup
4 serves
15 m
55 m
Ingredients
- 2 tablespoons olive oil
- 1 large leek, thinly sliced
- 3 sticks celery, thinly sliced
- 2 carrots, cut into 1 cm pieces
- 2 parsnips, cut into 1 cm pieces
- 1 tablespoon finely grated fresh ginger
- 1½ teaspoons ground turmeric
- 2 small fresh red chillies, thinly sliced (optional)
- 3 cloves garlic, crushed
- ¾ cup dried lentil soup mix
- 2 cups reduced salt vegetable stock
- ⅓ cup chopped fresh parsley
- 1 tablespoon lemon juice
- 4 x 40 g slices wholegrain bread, toasted, cut into fingers
- Lemon wedges, to serve (optional)
Method
Step 1
Heat oil in a stockpot over a medium heat. Add leek, celery, carrot and parsnip. Cook, stirring occasionally, for 8-10 minutes, until vegetables have softened slightly.
Step 2
Add ginger, turmeric, chillies and garlic. Cook, stirring, for a further 1 minute, until fragrant.
Step 3
Stir in soup mix, stock and 5 cups water. Bring to the boil. Reduce heat and cover with lid. Simmer, covered, for 45 minutes or until lentils are soft.
Step 4
Stir in parsley and lemon juice. Season soup with pepper. Serve with toasted bread fingers and lemon juice.
Tips
- This soup is ideal to make ahead as the flavour improves on storage. Keep covered in the fridge for up to 1 week or freeze for up to 3 months. Reheat in a saucepan or in the microwave until hot.
- If preferred, replace ground turmeric with a 2 cm piece of peeled and finely grated fresh turmeric root.
